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The stabilities and antioxidant action of two selected flavonoids, quercetin and rutin, dissolved in methanol and water, toward continuous UV-irradiation from three different sub-ranges (UV-A, UV-B and UV-C) were studied. The flavonoids underwent degradation (bleaching) following first-order kinetics. The bleaching rates were highly dependent on the energy input of the involved UV-photons. The antioxidant activities of the two flavonoids on UV-induced lecithin lipid peroxidation were studied by the thiobarbituric acid–malondialdehyde (TBA–MDA) test, and appeared to be also affected by the continuous UV irradiation. The energy input of the incident UV-photons again played a major governing role, but an impact of the flavonoids structures cannot be neglected.